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Fresh Garden Herbs in Cocktails
Happy Spring!
I used to bartend for private parties as a side hustle and would always offer to create unique themed cocktails. One such party was for a group of ladies who danced in an annual charity fundraising event, and they asked me to come and run the bar. The lady in charge had fallen in love with Mojitos on a tropical vacation and asked if I would make that as the specialty drink. She told me she had a ton of fresh mint growing in her garden and would provide it, to which I was thrilled. (Freshly grown herbs are always better than store bought!) Much to my surprise, she arrived at the party with 5 pounds of fresh BASIL, not mint. While her basil was absolutely gorgeous, it definitely was not mint and I had to think fast, as the party was about to begin. I decided to go with what I had and the signature cocktail of the day became a “Basil Mojito”. Turns out basil works beautifully in place of mint, and it was a huge hit. For many years after that party those ladies would come into my bar and ask for a Basil Mojito, and I even put it on a cocktail menu one summer.
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The moral of this story is that you CAN use other herbs in cocktails other than just mint. Yes, mint is the herb in the traditional Mojito, Whiskey Smash, and Julep, but you can creatively substitute those and many other drinks by using basil, rosemary, thyme, sage, and even cilantro. There are also different varieties of each kind, like pineapple mint or Thai basil. Typically when using herbs in cocktails you will want to “muddle” them to release the natural oils and aromas. A common mistake amongst bartenders, however, is to pulverize them. This is not necessary! Just a light press with the muddler will bring out the bright flavors and bouquet of any herb, from the delicate ones like basil to the hardy types like rosemary. You can also avoid muddling all together by adding your herbs into your simple syrup during the cooking phase. The heat from the water will have the same effect as muddling does, and this saves a step when making cocktails. I am a big fan of making herb simple syrups when I am doing large scale batching, and I encourage bartenders to do this as well.
When using herbs as a garnish, you should always give them a little “smack” which will give you the maximum amount of perfume, as you want that garnish to not only look pretty but to smell amazing too. Don’t smack too hard – most herbs are frail and you don’t want to bruise them.
At the beginning of this article I mentioned that home grown herbs are best, and they are so easy to grow. You can do it outside in a garden, or inside in a pot, whatever works best for you, your home, and the climate. Here is my Basil Mojito recipe, it’s also really good with thyme!
Basil Mojito
Basil Mojito
- 2 oz. White Rum (your choice of brand but nothing too high proof)
- 1 oz. Simple Syrup
- 1 oz. Fresh Lime Juice
- 3 Large Basil Leaves
In the bottom of a tall glass, lightly muddle 3 large basil leaves. Add rum, simple syrup and lime juice and stir. Fill the glass with ice and top with a splash of club soda. Garnish with a basil sprig.
Cheers!
